Vietnamese Lemongrass Chicken and Jasmine Rice Bowl

Rice

• 150 g Jasmine rice
• 300 ml Water

Lemongrass chicken

• 2 pieces Lemongrass
• 2 cloves Garlic
• 1 tbsp Fish sauce
• 1 tbsp Sunflower oil
• 300 g Chicken thighs, boneless, skinless

Salad and dressing

• 1 medium Cucumber
• 1 large Carrot
• 2 pieces Lime
• 2 tsp Palm sugar
• 2 tbsp Fish sauce
• 2 tbsp Water
• 10 g Fresh mint
• 10 g Fresh coriander

1. Rinse the rice in cold water until the water runs mostly clear. Tip into a saucepan with the water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes, then fluff with a fork and spread on a plate to cool to room temperature.
2. Trim the lemongrass, then finely grate the tender inner part; finely grate the garlic. Mix the lemongrass and garlic with 1 tbsp fish sauce and the sunflower oil, then coat the chicken well. Leave to marinate while you prepare the salad and dressing.
3. Cut the cucumber into thin half-moons and coarsely grate the carrot. Juice the limes into a bowl, then whisk in the palm sugar, 2 tbsp fish sauce and the water until the sugar dissolves. Add the cucumber and carrot and toss to coat.
4. Heat a frying pan over medium-high heat. Add the chicken and cook for 5 to 7 minutes, turning once, until deeply golden and cooked through. Rest for 3 minutes, then slice.
5. Roughly tear the mint and coriander. Divide the cooled rice between two bowls, top with the sliced chicken and the cucumber and carrot salad, then spoon over any dressing left in the bowl. Serve at room temperature.

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